Directions:1. Bring a large pot (I use my Dutch oven) of salted water to a boil. Immerse the broccoli rabe and cook for a couple of minutes. The greens will really turn a magnificent bright green. This will remove some of the bitterness of the broccoli rabe. Transfer the broccoli rabe, using a slotted spoon to a large bowl of ice cold water. This stops the cooking process. Drain well and set aside.

2. Heat olive oil over medium high heat in a large non-stick skillet. Add the onion and sauté until lightly browned. Add the garlic and red chili pepper flakes and continue to sauté for a couple of minutes – just until you smell the wonderful garlic aroma. Just don’t let it burn.

3. Add the broccoli rabe, toss to coat and sauté for 1-2 minutes longer. Add the vinegar, toss and season to taste. If it still tastes bitter, add a pinch or two of sugar.